Mediterranean Pork/Quinoa-Stuffed Peppers
A vibrant and nutritious dish featuring bell peppers stuffed with a Mediterranean-inspired quinoa mixture, packed with heart-healthy ingredients and anti-inflammatory spices.
Ingredients
4 large bell peppers, halved and deseeded
1 cup quinoa, rinsed and cooked
1 lb ground pork
1 small red onion, diced
2 cloves garlic, minced
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1 tsp dried oregano
1/2 tsp ground turmeric
1/4 tsp red pepper flakes
2 tbsp olive oil
Salt and black pepper to taste
1/2 lemon, juiced
Instructions
1
Preheat oven - Set oven to 375°F and line a baking dish with parchment paper.
2
Prepare pork/quinoa mixture - In a pan, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add ground pork and fully cook. Add the cherry tomatoes, olives, cooked quinoa, oregano, turmeric, red pepper flakes, salt, and black pepper. Cook for 3 minutes.
3
Stuff the peppers - Spoon the pork/quinoa mixture into the bell pepper halves and place them in the baking dish.
4
Bake and finish - Cover with foil and bake for 20 minutes. Remove foil, sprinkle with feta cheese, and bake uncovered for another 5 minutes.
5
Garnish and serve - Drizzle with lemon juice and sprinkle with fresh parsley before serving.
Tags:
#AntiInflammatory#EasyDinner#HealthyEating#HeartHealthy#MediterraneanFood#QuinoaRecipes#StuffedPeppersChefBryanCookingwithchefbryanKUTV
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